• Salmon filet
• Olive oil
• Fresh peppercorns
• Mesquite real wood charcoal
• Rice
• Lemon

Serves 4

1. Using Mesquite charcoal, preheat grill so it's VERY hot.
2. Cook rice according to package directions.
3. Rinse fish and pat dry.
4. Slice fish into 2-3 inch wide pieces for easier turning.
5. Coat with OLIVE oil, unless very large or already oily.
6. Grind peppercorns over the salmon - enough to make a thin layer covering the fish.
7. When coals are red hot, spread them out and heat for 5 more minutes.
8. Place salmon on grill skin side down for 5 min. Turn and cook until completely done.
9. When done, salmon will be golden brown. Serve with rice and lemon garnish.